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Elizabeth Licata

Articles by Elizabeth Licata
Become a pick-up (and drop-off) artist 
In a troubled economy, many restaurateurs say the most important thing is just to get...
Pump up your healthful offerings 
Last year operators watched as trans-fat bans and menu-labeling mandates spread across the United States....
On the Menu: Monkey Town 
Brooklyn N.Y. Website:http://www.monkeytownhq.comCuisine: “classic dishes from a country that doesn’t exist” ...
Restaurants’ voracious appetite for resources ups their responsibility to conserve, says panel 
Restaurants use five times more energy and water than other commercial buildings, so they have...
Dovetail aims to highlight the food, not a showy atmosphere 
Various audio-visual and tactile elements inform a dining experience, and designers like to push the...
Omido imports traditional touches from Japan for sushi spot 
Times Square may be a lot of things—noisy, crowded, dirty, vibrant and exciting—but it’s never...
Cashing in on chips 
When Emily Quick was looking for the perfect overture to a menu devoted to artisanal...
Under The Toque: Light Group’s Massie strives for universal appeal 
Although he enjoyed cooking from a young age, Brian Massie’s parents initially talked him out...
Past successes and future goals 
Speakers, attendees and panelists at the 2008 Women’s Foodservice Forum leadership development conference reflected on...
Execs: Power should be used with responsibility and integrity 
“Power” can mean different things to different people, and wielding it is both a great...
Pharr: Keeping on the right track is key to females aiming for top 
Women’s Foodservice Forum conference programming is structured in a series of tracks to meet the...
Women’s Foodservice Forum celebrates leadership at annual confab 
Trust and transparency were top-of-mind issues during the Women’s Foodservice Forum’s annual leadership conference, held...
Italian eatery combines traditional feel with modern cuisine 
Having a good Italian restaurant nearby is an inalienable human right. But until recently that...
Under the Toque: Chef’s life full of ‘rock star’ swagger for Stanton’s Santos 
Chris Santos wanted to be a rock star before he ever wanted to be a...
The NRN 50: The upper crust 
The best thing since sliced bread? Even more bread, it seems. Despite such challenges as...
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